Butternut Squash & Sweet Potato Hummus

Issy
Issy @Issy

Based off Lovingit Vegan - Roasted Butternut Squash Hummus
*Made using left overs* from my Butternut Squash and Sweet Potato Curry
Whenever I buy bagels, there's loads of leftover seeds in the bag, which I used to sprinkle on top

Butternut Squash & Sweet Potato Hummus

Based off Lovingit Vegan - Roasted Butternut Squash Hummus
*Made using left overs* from my Butternut Squash and Sweet Potato Curry
Whenever I buy bagels, there's loads of leftover seeds in the bag, which I used to sprinkle on top

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Ingredients

45mins
1 Large Ramekin
  1. 60 gButternut Squash
  2. 40 gSweet Potato
  3. 2Garlic Cloves
  4. 1 TbspWhie Wine Vinegar or Lemon Juice
  5. 1/2 CanChickpeas
  6. 1 TspOlive Oil or Vegetable Oil
  7. 1/2 TspPaprika
  8. 1/4 TspCayenne Pepper
  9. 1/4 TspCumen
  10. 3 TbspTahini
  11. 4+ Tsp Water or Chickpea Juice
  12. Sea Salt and Pepper to Taste
  13. Black Sesame Seeds (optional)

Cooking Instructions

45mins
  1. 1

    Roast the cubed Butternut Squash and sweet potato with salt, oil and thyme for 40mins, 180°C. Then leave to cool.

  2. 2

    Finely chop the garlic and leave to sit in the white wine vinegar (or lemon juice) for 5 mins in a small dish

  3. 3

    Meanwhile, blend together the chickpeas, olive oil, paprika, cayenne pepper, cumen, tahini and water/chickpea juice. Add the garlic/white wine vinegar mixture with salt and pepper and give a final blend

  4. 4

    Spoon into a large ramekin/small glass jar and sprinkle with seeds. Enjoy with sliced veg, tortilla chips or spread in sandwiches

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